Another Way to Love Watermelon: Sorbet!

by Jeff Berkowitz on June 16, 2010 · 10 comments

in ice cream,watermelon

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Watermelon is definitely one of my favorite things about summer and this year is proving to be an excellent year for sweet, juicy, crisp, delightful seedless watermelon. I don’t remember ever being as satisfied with seedless watermelon in my life, well done whoever is responsible for this. A couple of posts ago I unveiled my watermelon cocktail, but when it’s really hot I have another way to enjoy it even more. Watermelon makes a great sorbet or sherbet. When the unique juice of the melon is combined with sugar and lime (my favorite, but lemon is good too) and frozen…it’s magical. Nothing cools you off faster on a hot day and nothing has quite the cool, clean flavor of watermelon sorbet as a dessert or an intermezzo. I have been making watermelon sorbet for a long time. In the old days I used to put it in a triangular mold with black currants (the pips) and a combination of lemon sorbet and kiwi sorbet (as the rind). I served it sliced as an intermezzo for a wine dinner I did. It was a big hit then and every time thereafter. Of course, you don’t need to go through all of that trouble, just try the watermelon sorbet in a dish.

I just finished savoring the perfect parfait combination of a mint ice cream and watermelon sorbet, simply a perfect end to a hot day. This one is a “must try”, Enjoy!

Watermelon Sorbet:

adapted from the Cuisinart Ice Cream Maker Instruction and Recipe Booklet

  • 1¼ cup sugar
  • 1¼ water
  • 1 quart fresh seedless watermelon chunks (about half of the melon)
  • 4 Tbsp fresh lime juice (lemon is fine)

In a medium saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is completely dissolved (do not stir). Place in a bowl to completely cool.

Put the watermelon chunks and the lime into a blender or food processor. Pulse about 20 times to chop the melon, then process until the watermelon is completely pureed. Press the watermelon through a mesh strainer to remove the seeds and any extra pulp. Combine with the cooled sugar syrup. Chill in the refrigerator for 1 hour.

Turn on your ice cream maker, I recommend the Cuisinart Automatic Frozen Yogurt Ice Cream & Sorbet Maker, and pour the watermelon puree mixture into the freezer bowl. Mix until the sorbet has thickened. This will take approximately 25 to 30 minutes. The sorbet will have soft serve texture. You can enjoy right away or put the sorbet into an airtight container and place in the freezer until firm for about 2 hours to ripen.

Mint Ice Cream Recipe:

adapted from the Cuisinart Ice Cream Maker Instruction and Recipe Booklet

  • 1 cup whole milk, well chilled
  • ½ cup granulated sugar
  • 2 cups heavy cream, well chilled
  • 1 tsp mint extract
  • 1 tsp vanilla extract

Place the milk and the sugar in a medium mixing bowl and use a hand mixer or a whisk to combine until the sugar is dissolved. This will take approximately 1 to 2 minutes on low speed. Stir in the heavy cream, mint extract and vanilla extract. Turn on your ice cream maker and pour the mixture into the freezer bowl. Let mix until thickened, about 25 to 30 minutes. Place into an airtight container and put in the freezer to ripen.

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{ 5 comments… read them below or add one }

1 elizabeth July 26, 2011 at 4:43 pm

Did you make the mint ice cream?


2 Jeff Berkowitz July 26, 2011 at 5:25 pm

Yes, mint ice cream using organic mint extract is one of our regular flavors.


3 elizabeth July 26, 2011 at 8:09 pm

I’m sorry, I just now saw the mint ice cream recipe in this post. I will give it a try, sounds great. So you use extract and not oil?


4 Jeff Berkowitz July 26, 2011 at 8:33 pm

I use Simply Organic peppermint flavor which is an oil, but I am careful to use one that is intended to be used in food.


5 Sweet Pea Chef August 2, 2010 at 12:00 pm

I tried this watermelon sorbet and posted about it on my blog with a link to you. Really delicious! Thanks for the recipe!
.-= Sweet Pea Chef´s last blog ..Watermelon Sorbet =-.


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